These Chicken Lollipops are inspired by lunch at Le Cabrera in Madrid. This meal has got to be one of my favourite of all time, everything was delicious, the service was impeccable, the décor was interesting and I felt completely in love. “Chupa Chups de pollo” is as cute a dish as it is a name on Le Cabrera’s menu. This way of preparing chicken wings not only makes for great presentation but they are also practical because they are easier to eat – ladies we have a much better chance of being dainty with these chicken lollipops, trust me. I can’t wait to serve them at my next dinner, the bright citrus, earthy thyme and lingering warmth from the pepper is just perfectly balanced.
You have to try these delicious small bites. If you think that the battered, bright orange buffalo wings either frozen or at your local spot are your favs these chicken lollipops will have you thinking again. The wings sing with flavour, they are not covered up with a lot of extras but just enhanced with a dash of this and a sprinkle of that. Chicken lollipops are perfect for sharing or for treating yourself to succulent satisfying bites.
Prepare your wings for cooking.
Make the drumsticks by making a slice around the top before pushing the meat from the bottom to the top.
Season wings and then marinate so that all the flavours can soak into the meat.
I find using a cupcake tin makes the lollipops stand up easily while in the oven.
Look at those beauties, they disappeared a lot quicker than it took to make them.
Live, Love, Eat!
- 6 chicken wings
- 2 cloves garlic, finely chopped
- 1 tablespoon thyme leaves
- juice from 1 lime
- 1 scotch bonnet chilli, finely chopped
- 1/8th teaspoon each of Salt and black pepper
- Take your whole chicken wings and, using a sharp knife, separate the wing tip and the middle flat wing from the meaty end section that resembles a little drumstick and put to one side. You can use the flat wings for regular wings and the wing tips for stock.
- Take the knife and cut around the very top of the bone on each little drumstick , separating the skin and meat from the bone and pushing it down to the end. If you prefer, you can also remove the skin from the little drumsticks.
- Add the chicken to a large mixing bowl with all the remaining ingredients and mix until the chicken is well coated. Cover, wrap in clingfilm or place in ziplock bag (removing as much air as possible before zipping) and refrigerate for two hours.
- Preheat oven to 375°F
- Take a muffin baking tray and smear a little olive oil in each cup before standing up a lollipop in each.
- Roast for 20-25 mins until golden brown and cooked through.